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Apr 18, 2016

Bakery Style Double Chocolate Chunk Muffins Recipe

I always adore how the muffins which we get in bakeries looks so puffy and domed. Lately i came across a post in a facebook group where i saw the recipe for a bakery style muffin recipe and i simply loved the look of it which made me try it immediately. I made it the very next day and it turned out just perfect..

Similar recipes,
Bakery Style Banana Bread
Bakery Style Banana Muffins
Bakery Style Vanilla Muffins
Bakery Style Honey Cake

The key for perfect doomed muffin is the amount of leavening agent you add in this. It should be slightly more than the regular recipes. This muffin recipe is just perfect, you can add chocolate chips and nuts in this as well. Will soon share a separate recipe for that as well..

If you need any other bakery style recipe, just let me know i will try to make it..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Baking Time : 15 to 18 mins
Makes: 9 regular muffins


All Purpose Flour / Maida - 1 1/4 cup / 150 grams
Cocoa Powder - 1/3 cup / 35 grams
Sugar - 3/4 cup / 150 grams (you can reduce it to 1/2 cup)
Baking Powder - 2 tsp
Salt - 1/4 tsp
Egg - 1
Vanilla Essence - 1 tblspn
Oil - 1/3 cup / 80 ml
Milk - 1/2 cup / 120 ml
Chocolate - 1 cup cut into cubes

(My 1 cup measures 240 ml)


Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.

In a bowl take maida, cocoa, salt, baking powder and mix it well.

Take egg and sugar in a bowl and beat for a min.

Now add in milk, vanilla, oil  and whisk till combined.

Add in flour mix in and fold gently. Dont over mix the batter.

Add 1/2 cup chocolate chunks and fold into the batter.

Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,

Top with some more chocolate chunks.

Now bake it in oven for 15 to 20 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.

Now remove it from oven and let it cool in the tin for 5 mins.

Now remove it from the tin and let it cool on a wire rack.

Enjoy warm with a cup of milk.

This will stay good for 2 to 3 days at room temp. Store in fridge for upto a week. You can warm it in microwave for few sec before serving.

Take all your ingredients

Take flour in a bowl

add cocoa powder

add salt and baking powder

mix well

add 1 egg in a bowl

add vanilla 

add sugar

add oil

add in milk

whisk well

add the flour mix

fold gently

add 1/2 cup chocolate chunks

fold gently

Line a muffin tray with cupcake liners

use a icecream scoop to take the batter

fill right to the top of the liners

top with chocolate chunks

all baked

cool down


Look at that perfect doom

and the fluffy texture


  1. Can we use butter instead of oil ?

  2. Hi Aarthi
    So u have mixed half cup chocolate chunks in the batter and reserved half cup to top on the muffins before baking
    Am I right?

  3. How to make it eggless


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